Ingredients
Yield: 2 dozen
- 2 ½ cups shredded unsweetened coconut
- ⅔ cup sugar
- 3 eggs
Preparation
Step 1
Preheat the oven to 350° (unless already heated) and line a baking sheet with parchment paper.
Step 2
In a medium bowl, mix the coconut, sugar and eggs, until evenly combined.
Step 3
With one hand, grab a golf ball sized amount of the coconut mixture and squeeze your hand into a fist around the mixture until it holds its shape (the resulting cookie will be a small log with indentations where your fingers squeezed) and place on the prepared sheet. Repeat with the remaining mixture.
Step 4
Bake until browned and crisped, rotating the pan halfway through, 25-30 minutes.
